Nothing satisfies your sweet tooth quite like fudge – but the dairy-laden treat isn’t an option for everybody. Luckily, this better-for-you version will satiate those cravings and it’s made with only plant-based ingredients. Plus, since it’s made with sunflower butter, it’s also an ideal dessert for any chocolate-lover with a peanut allergy. The melt-in-your-mouth texture fulfills all expectations, and the taste is sure to please.
Looking for even more creamy, vegan-friendly chocolate desserts? Delight your inner chocoholic with this chocolate mousse recipe.
Chocolate and Sunflower Butter Fudge with Cashews
Cook Time 20 minutes
Servings 18
Calories 150 kcal
Ingredients
- 1 cup coconut cream refrigerated overnight
- 2 Tbsp. Nutiva Coconut Oil with Buttery Flavor
- 1/3 cup maple syrup
- 1 tsp. vanilla extract
- Dash Redmond Real Salt
- 1 cup tapioca flour
- 2/3 cup SunButter Sunflower Butter
- 2 Tbsp. cacao powder
- 1 Hu Dark Chocolate Cashew Butter Bar
- 1 bag Hu Chocolate Covered Cashew Hunks
Instructions
-
Line baking tray with parchment paper.
-
Without shaking the can, carefully open coconut cream; scoop out thick top layer and discard liquid bottom or reserve for another use.
-
In saucepan over medium-low heat, stir together coconut cream, coconut oil, maple syrup, vanilla and salt until melted.
-
Stir in chocolate cashew bar until melted. Mix in tapioca flour and cacao powder until well combined. Add sunflower butter; stir until smooth.
-
Remove from heat. Stir in chocolate hunks.
-
In prepared baking tray, pour mixture. Let sit in fridge for 2 hours. To serve, cut into 18 squares
Recipe Notes
Add all ingredients to your cart and order now!
Nutrition Facts
Chocolate and Sunflower Butter Fudge with Cashews
Amount Per Serving
Calories 150
Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 13g4%
Fiber 1g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.